Cooking With Richard

We remember rhubarb and custard? This is the original, with real custard. Actually N-san doesn’t like this. But it’s one of my favourites.
To make the rhubarb, just break it down in a pan with a little water and sugar. For the custard start by mixing 3 eggs, a teaspoon of cornflour, and an ounce of sugar. Heat a pint of milk until it’s hot but not boiling, then stir the milk into the egg mixture, slowly and stirring all the time. Now comes the tricky part. Pour the mixture back into the pan and heat up, slowly, and without letting it get too hot (or boil!), and keep stirring. The eggs and cornflour will cause the custard to thicken. Have an ice cold bowl next to you, and once it starts to thicken, pour the custard into the bowl. (The coldness of the bowl stops the eggs from cooking further and turning the whole thing into scrambled eggs).

This entry was posted on Tuesday, June 27th, 2006 at 9:49 pm and is filed under photos, food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.